I still have memories of Nebraska on my mind...the quiet (but ever so persistent) breeze that seemed to be present at all times, the endless stretches of cornfields and combines getting ready for the summer season, and the sweet smell of BBQ'd food every single night. I guess I'm just a true country girl at heart, as I'll eat anything (absolutely ANYTHING) BBQ'd. :) The more BBQ'd the better in my opinion.
As promised, I'm posting photos of my completed project last week...the baby sweater I have been working on "off and on" for the past 2 weeks and then presented to little baby Zane last week. Of course, it's too big for him still, but sweaters are best with just a little room to grow, right? :) Introducing the Baby Zane sweater (or as my aunt likes to call him, the future Dr. Zane...yes, she has high hopes for her first born!)
The sweater started out as the Tulip sweater from DIC, but with boy colors, and then I made lots of adjustments throughout to make it a bit more unique. For instance, I added snaps down the front instead of an I-cord tie at the top. I also added a little hood at the top (although you can't see it in the photo).
I also ribbed the bottom of the sweater, which isn't called for in the pattern.
This was my one project that I'll be posting for a little while, as I'm back in the test knitting mode (which means no posting about) and will be working on something for the next few weeks....but after that, I feel a shawl coming on. A nice summer shawl for those cool evenings.
And also as promised, here's that fantastic Runza recipe that I so love and have passed on to several people over the years, who now love them as much as I do. Give them a try! You'll be sure to be a Runza addict soon...
Easy Runza Squares
Dough:
1 c. warm water
1 pkg active dry yeast
1/4 c. sugar
3/4 tsp salt
1 egg
2 Tbsp butter (melted and cooled)
3 1/4 c. flour
Filling:
1 1/2 lbs ground beef
1/2 c. chopped onion
3 c. shredded cabbage
1/2 c. water
1 1/2 tsp salt
1/2 tsp pepper
Dash of Tabasco
Dough directions: Mix water, yeast, sugar and salt. Stir until dissolved. Add egg and melted butter. Stir in flour. Refrigerate four hours. Divide dough in half and press one half into greased 9x13 inch pan.
Filling directions: Brown meat and onion. Pour off grease. Add cabbage, seasonings, and water and simmer; covered, 15-20 minutes. Cool completely before putting on dough. When cool, place on dough pressed in pan. Pat remaining of dough on lightly floured surface into 9x13 inch rectangle and place on top of filling. Back 20 to 25 minutes at 350 deg. Bake on low rack of oven. Remove from oven and brush top with melted butter.
Enjoy!
Be sure to stop by tomorrow too, as we have our "Follow the Yellow Brick Road" contest....
See you then!
